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Best Tri-Tip???

Citizen QCitizen Q Posts: 484
edited 12:00AM in EggHead Forum
I've largely ignored the subject of tri-tips over the years being that they just weren't readily available around here. Found one last night and it followed me home so now I need to know the best way to cook one. Thanks in advance for any ideas.[p]Cheers,


  • tach18ktach18k Posts: 1,607
    Citizen Q, I like doing mine slow @250 dome to 125 internal, then rest it while the Egg comes to sear temps, then sear. I never had a bad one.

  • BajaTomBajaTom Posts: 1,269
    <p />Citizen Q,
    I like to season my tri tips with S&P and garlic salt. Grill at around 450 to an internal temp around 135/140. Make sure to slice thin across the grain. Good luck, Tom

  • bobbybbobbyb Posts: 1,349
    Citizen Q,
    I have tried the method at the link several times and like it.[p]I also use the following basting sauce and serve with this salsa.
    Basting Sauce[p] ½ cup red wine vinegar
    ½ cup garlic-infused vegetable oil[p] Drizzle oil slowly into vinegar, whisking rapidly. Brush on meat as soon as you put it
    on the grill.[p]
    Santa Maria-Style Salsa[p] 3 medium fresh tomatoes, chopped
    ½ cup finely chopped celery
    ½ cup chopped green onions
    ½ chopped sweet onion
    2-3 cloves garlic, minced
    ½ cup finely chopped California green chiles
    ½ cup snipped cilantro
    1 Tbl. red wine vinegar
    dash of Worcestershire sauce
    pinch of dried oregano, crushed
    few drops of hot pepper sauce[p] Combine all ingredients in a bowl. Cover and let stand for one hour to blend flavors.
    Makes 3-½ cups.[p]

    [ul][li]Santa Maria Style[/ul]
  • Citizen Q,
    Here's a link to the way I prepared it for last year's Eggs-by-the-Bay Fest. I cooked 8 of them and not one person complained.

    [ul][li]Morro Bay Rich's Santa Maria Tri-tip Recipe[/ul]
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